HALLOWEEN SNAKE SANDWICH RECIPES

Steps:

• Prehat oven to 375°F.
• Line a cookie sheet with foil, grease and set aside (or use non-stick foil).
• Dust a flat surface with flour and spread out the crescent dough being careful not to separate.
• Pinch the seams together so it is 1 piece of dough.
• With a rolling pin, roll out into a large rectangle, being careful to not get too thin.
• Brush dough with mustard to 1 inch of the edge.
• Layer meats down the middle of the rectangle, leaving a 1 inch border.
• Layer cheese over the meats.
• Fold lengthwise, 1 side of the dough over the filling to the center of the meat/cheese mixture.
• Fold the other side over and press the dough to seal in the filling.
• Lightly beat 1 egg yolk.
• Brush the egg yolk over the top of the dough to "glue" the pieces together.
• Fold the dough lengthwise in half again, pinching the seam to seal.
• Taper one end of the snake to make a tail and form the other end into a head.
• Beat the remaining 2 egg yolks and separate into 3 small bowls.
• Add food coloring to each bowl to make colors of your choice.
• Using a pastry brush (or paintbrush), paint stripes, dots or the design of your choice onto the snake with the egg yolk mixture.
• Transfer the snake to the foil-lined baking sheet.
• Form the snake into an "S" or other shape.
• Insert 2 cloves into the head for nostrils.
• Cut the red pepper into a tongue shape (V at one end) and insert into the head.
• Bake for 15-20 minutes (or according to package directions) or until golden brown and cooked through.
• Insert toothpick into the olives (perpendicular to the pimiento) and insert into the snakes head to create the eyes.
• Serve your snake!

Steps:

• Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
• Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
• Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.